Kohlrabi

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Kohlrabi, when trimmed, resembles a root vegetable, but it is actually a swollen stem. A member of the cabbage family, its pale white, crisp flesh resembles, in texture and flavor, the interior of a broccoli stem. The skin is tough and must be removed.
  • Related Varieties: Purple-skinned kohlrabi are similar to the more common green variety, except for skin color.
  • Evaluation: Look for uniform light green color; 2–3 inches (5–8 cm) in diameter. Crisp and firm. No woodiness.
  • Preparation: Peel like turnips, being sure to remove the full thickness of skin.
  • Percentage Yield: 55%